Omurice (Korean-Style Omelette Rice)
Fried rice wrapped in a silky egg omelette and drizzled with ketchup. Korea's beloved comfort food that every kid grows up eating.
Why This Recipe Works
- Day-old rice fries up with distinct, separate grains instead of a mushy clump.
- Ketchup + soy sauce is the Korean twist — adds both sweetness and umami to the fried rice.
- Barely-set omelette draped over the rice provides a creamy, custardy blanket.
- Knife-score reveal is Baek Jong Won's theatrical touch — the omelette opens dramatically to envelop the rice.
Korea's Cafeteria King
Omurice holds a special place in Korean nostalgia. It's the dish kids eat in school cafeterias, the go-to at Korean family restaurants, and the comfort food adults order when they want to feel 10 years old again. Baek Jong Won's 8-million-view version captures why — it's simple, satisfying, and exactly the kind of practical home cooking he's famous for.
Omurice (Korean-Style Omelette Rice)
🛒 Ingredients
- ✦2 cups cooked short-grain rice (day-old preferred)
- ✦4 oz chicken breast or ham, diced small
- ✦1/2 small onion, finely diced
- ✦1/4 cup frozen peas and corn
- ✦2 tablespoons ketchup for rice
- ✦1 tablespoon soy sauce
- ✦1/2 teaspoon salt
- ✦1/4 teaspoon black pepper
- ✦1 tablespoon butter
- ✦1 tablespoon vegetable oil
- ✦4 eggs
- ✦2 tablespoons milk
- ✦Ketchup for topping
👨🍳 Instructions
01Step 1
Heat oil and half the butter in a pan over medium-high heat. Sauté diced chicken or ham until cooked through, about 3 minutes.
02Step 2
Add onion, peas, and corn. Stir-fry for 2 minutes until onion is translucent.
03Step 3
Add cooked rice and break up any clumps. Stir-fry for 2-3 minutes until rice is heated through and slightly toasted.
04Step 4
Add ketchup and soy sauce. Toss until every grain is evenly coated and the rice turns a uniform orange-red. Season with salt and pepper. Divide into 2 portions and shape each into an oval mound on plates.
05Step 5
For each omelette: beat 2 eggs with 1 tablespoon milk. Heat remaining butter in a non-stick pan over medium-low heat.
06Step 6
Pour egg mixture into the pan. As the edges set, gently push them inward and tilt the pan to let raw egg flow to the edges. Cook until the bottom is set but the top is still slightly creamy.
07Step 7
Slide the omelette on top of the rice mound. Score it down the center with a knife — it opens like a blanket over the rice. Drizzle with ketchup.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Chicken or ham...
Use Spam (diced)
Very Korean — Spam omurice is a Korean-American classic
Instead of Ketchup...
Use Gochujang (1 tablespoon)
For a Korean-spicy version — mix gochujang with a teaspoon of sugar
Instead of Frozen peas and corn...
Use Diced kimchi
Kimchi omurice is a popular Korean variation
🧊 Storage & Reheating
In the Fridge
Store fried rice and omelette separately for 1-2 days.
In the Freezer
Freeze fried rice portions for up to 1 month. Make omelette fresh.
Reheating Rules
Reheat rice in microwave or pan. Cook omelette fresh — it doesn't reheat well.
❓ Frequently Asked Questions
Is omurice Korean or Japanese?
Originally Japanese (invented in Tokyo, early 1900s), but omurice has been fully adopted into Korean cuisine for decades. Korean omurice tends to be more boldly seasoned with ketchup and soy sauce, and often includes Spam or kimchi. It's a staple of Korean school cafeterias and diner culture.
How do I get the omelette creamy inside?
Low-medium heat and timing. The omelette should be barely set on top when you slide it onto the rice. The residual heat finishes the cooking. If you wait until the top is fully set in the pan, it'll be overcooked by the time you eat it.
The Science of
Omurice (Korean-Style Omelette Rice)
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